Quantcast

Choke Cherry Wine

Wine Making Talk

Help Support Wine Making Talk:

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
~~~~~~~~~~CHOKECHERRY WINE~~~~~~~~~~~~~

8 QUARTS JUICE [22# STEAMED EXTRACTED CHOKECHERRIES]
2 BOTTLES WINEXPERT RED GRAPE CONCENTRATE
9# SUGAR
6 1/2 CAMPDEN TABLETS
4 tsp LIQUID TANNIN
5 tsp ACID BLEND
4 oz AMERICAN OAK CHIPS [TOASTED]
2 VANILLA BEANS

S.G. 1.087 water to 6½ gallons

12 hours later----
3 tsp PECTIC ENZYME
3 tsp YEAST ENERGIZER
6 tsp YEAST NUTRIENT

12 hours later
LALVIN RC-212 YEAST
 

Goodfella

Senior Member
Joined
Dec 7, 2008
Messages
1,514
Reaction score
1
Good call on the vanilla beans Wade. I used them on a few wines last year. They turned out nice. Very subtle on the flavor. (1/2 bean per gallon). Adds 1 more element of depth to the wine.
 

MN-winer

Senior Member
Joined
Jun 2, 2009
Messages
294
Reaction score
0
I have to say my last experience with Choke Cherries was not a good one. I made some a long time ago so I probably did something wrong but it had kind of a rough taste (thats the only way to describe it). Choke cherries are plentiful in MN right now but I don't think I will try that again. Maybe its an acquired taste? Maybe the grape concentrate will smooth it out.
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
This is not my recipe but is from someone on another forum. She was a loved woman and many raved about this recipe. I have looked at this recipe and everything is spot on as far as a recipe goes and thats the onloy reason I [posted it, well that and the fact that a few people were looking for a recip for this and from looking at many on the internet this was the best looking one there. She used this recipe every yesar for many years.
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
~~~~~~~~~~CHOKECHERRY WINE~~~~~~~~~~~~~

8 QUARTS JUICE [22# STEAMED EXTRACTED CHOKECHERRIES]
2 BOTTLES WINEXPERT RED GRAPE CONCENTRATE
9# SUGAR
6 1/2 CAMPDEN TABLETS
4 tsp LIQUID TANNIN
5 tsp ACID BLEND
4 oz AMERICAN OAK CHIPS [TOASTED]
2 VANILLA BEANS

S.G. 1.087 water to 6½ gallons

12 hours later----
3 tsp PECTIC ENZYME
3 tsp YEAST ENERGIZER
6 tsp YEAST NUTRIENT

12 hours later
LALVIN RC-212 YEAST

Do the oak chips and vanilla beans get added in during primary fermentation?

And - is there anything special to preparing the vanilla bean?
 
Last edited:

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
You can add the oak or vanilla bean when ever you want but Id add the vanilla bean up front. Just split the vanilla bean down the middle and put in primary.
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
You can add the oak or vanilla bean when ever you want but Id add the vanilla bean up front. Just split the vanilla bean down the middle and put in primary.
So you said oak chips or vanilla bean - should this not be made with both?

One or the other?
 

Mud

Unfunny
Joined
Sep 8, 2009
Messages
501
Reaction score
4
Elderberry takes oak very well. I wouldn't be afraid to do both.
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
Elderberry takes oak very well. I wouldn't be afraid to do both.
I assume in the primary as well.

Now the directions on the oak chips say to boil them - is that what do before adding the oak chips in?
 

Mud

Unfunny
Joined
Sep 8, 2009
Messages
501
Reaction score
4
Whoa. Totally ignore me. I was just looking at some eldo threads. Hence the comment about elderberry taking oak well. I have no idea here. Sorry for the confusion.
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
Whoa. Totally ignore me. I was just looking at some eldo threads. Hence the comment about elderberry taking oak well. I have no idea here. Sorry for the confusion.
Hey no problem - i have been there before :h

Anywho - how do you prepare your oak chips for your elderberry wine?

I would imagine that the oak chip prep would be the same.
 

Mud

Unfunny
Joined
Sep 8, 2009
Messages
501
Reaction score
4
Cut a piece of white oak into 3/4" x 5/8" x 6" lengths and grill them over low heat in a foil pack until they are chocolaty brown. Might take some practice to get anything besides charred chunks. I have to prop the lid open a bit and use the upper rack.

That size is easy to remove and it fits in a 1 gallon jug or larger.
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
hmm - the bag of toasted oak chips i have just say to boil them for a few min - then add to primary.

These are already chopped up into pieces - so we may using different chips.
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
Mud makes his own chips. All I meant before is that I choose to add oak while aging unless using dust like in a kit or chips due to the fact that they do their job much faster unlike staves or cubes or spirals which I prefer. The vanilla bean can do either also.
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
Thanks.

Couple more questions - once the juice has been simmered out of the cherries - do i discard the pulp - or put it into a bag and place into primary?

Does the concentrate go in during primary or is it used to backsweeten?
 
Last edited:

djrockinsteve

Senior Member
Joined
Jan 2, 2010
Messages
4,911
Reaction score
136
Wade, if I were to use this recipe but make it a chocolate choke cherry wine would (do you think) all I need to add would be cocoa powder and the choc. extract? I think the vanilla beans and oak might still add a great taste to it.

The gravity looks good, maybe a hair less.
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
Wade, if I were to use this recipe but make it a chocolate choke cherry wine would (do you think) all I need to add would be cocoa powder and the choc. extract? I think the vanilla beans and oak might still add a great taste to it.

The gravity looks good, maybe a hair less.

Damn - that sounds hella good!!!
 

djrockinsteve

Senior Member
Joined
Jan 2, 2010
Messages
4,911
Reaction score
136
Jon, darn these wine makers on this site. I'm starting to bottle some of my wines to make way for the new seasons wine and I'm getting crab apples, choke cherries etc. I'm out of carboys, gotta buy more, I guess 15 5 gallons isn't enough.

On top of that I'm building a new table to work and age wine and build another massive wine rack. I'm runnin' out of room. But what a great supply I'm building up.

and yes, Chocolate Choke Cherry wine sounds really good. My wife just had a bottle of choc. cherry and loved it. Maybe it's all her fault.")
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
Yeah - i don't have that many carboys "yet" but i am making my way. I have 2 - 6 gallon and 4 - 6.5 gallon and a bunch of 1 gallon carboys.


I am hoping to get about 4 or 5 more 6 gallon ones around christmas time :h.

I just built two counter top spaces and installed a utility sink as well.
 

Denny32

Junior
Joined
Mar 22, 2010
Messages
21
Reaction score
0
Looks like a good recipe to use

Choke Cherry Season is almost over near Lake Superior. My friend and I got real lucky in finding an incredible amount of berries. 120 pounds picked, washed, bagged, and frozen in three times out. We were even lucky enough to convince our wives to come picking today.

In looking at many recipes for Choke Cherry wine, I can always count on this forum to point out the great ones.
 

Latest posts

Top